Quiche Lorraine

Adapted vegan/GF from Quiche Lorraine recipe by Craig Claiborne in the NY Times.

Vegan Quiche Lorraine

Ingredients

Pastry for a one-crust nine-inch pie (I love Wholly Wholesome premade pie crust)

1/2 bag Louisville Vegan Toppin's - Bacon Bits

1 onion, thinly sliced

1 cup vegan cheese of choice. I used Miyoko's liquid mozzarella.

¼ cup grated Parmesan cheese, I used Follow Your Heart Parmesan 

1 Bottle of Just Egg 

1/2 tsp black salt (kala namak)

¼ teaspoon nutmeg

½ teaspoon salt

¼ teaspoon freshly ground pepper

Method

Preheat the oven to 400 degrees.

Line a nine-inch pie plate with the pastry. The Wholly Wholesome is already in the pie dish so done!

Bake 10 minutes.

Reduce the oven heat to 375 degrees. Take out pie crust and set aside.

Cook the onion in the a small amount of olive oil until the onion is transparent. Set aside.

In a bowl add the Just Eggs, black salt, nutmeg, salt and pepper to taste, whisk to combine. Add in bacon bits, onion and cheese.

The recipe says to layer the bottom of the pie crust with the bacon bits, onion and cheese and then pour over the egg mixture.

Slide the pie onto a baking sheet.

Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.

Vegan Lox (Smoked Salmon)

 I had smoked salmon bagels at a vegan brunch place and was so impressed that I enquired about it. Totally shocked to find out it was just peeled carrots but how did it taste so much like salmon?!? That was when I discovered this was actually a thing people of the internet already knew! I tried a couple of recipe but I liked Love and Lemons the one the best although I added some items to it because I didn't feel like it was "fishy" enough. Another recipe mentioned using caper juice which I love the idea of...I just didn't have any at the time I was experimenting ;)

Vegan Lox (Smoked Salmon)

Ingredients

4 large carrots
Sea salt, for coating
3 tablespoons extra-virgin olive oil
1 tablespoon rice vinegar
½ teaspoon smoked paprika

2 Tsp Ume plum vinegar 

1/2 tsp dulse seaweed flakes
Big squeeze fresh lemon juice
Freshly ground black pepper

Method

You can choose one of two methods to cook the carrot;

1. OVEN: Preheat the oven to 475°F and line a medium baking dish with parchment paper. 

Coat the bottom with about a good layer of salt, then place the whole carrots in the dish and sprinkle with a good amount of salt.

Roast the carrots until easily pierced with a fork, but not mushy.

Check them, starting around 40 minutes, I turned after 20 minutes. It may take you longer.

2. BOIL: Boil carrots in salted water until tender but not mushy and then place in an ice bath to prevent further cooking.

For the marinade combine ingredients in a bowl/container and whisk.

Remove the carrots from the oven and let cool. 

Use your hands to rub off any excess salt. 

Use a peeler or sharp knife to peel the carrot into ribbons. I used a knife but felt like I didn't get thin

Place the strips in the marinade and toss to coat. 

Transfer to the refrigerator and marinate for 15-30 minutes. Overnight is best.

Serve with bagels, cream cheese, cucumber slices, capers, chives, thinly sliced red onion and/or dill.

Breakfast Parfait (Homemade Granola/Muesli)

 I struggle with breakfast, not because I'm not hungry but because I'm not a hug fan of breakfast foods. During the week I need something fast and this has become my favourite breakfast. The things I like about it most (besides it being delicious) is that it can be varied quite a bit, it can be prepped in advance, in bulk and that I can take it with me. I keep a jar of homemade baked muesli (granola) at work and home so I just have to bring yoghurt and fruit :)

Breakfast Parfait

Ingredients

Dairy-Free Yoghurt of your choice (my favourite is Kite Hill unsweetened plain)

Fruit of choice (I usually have blueberries because I love them and they don't require chopping)

Homemade Muesli ingredients;

1 1/2 Cups GF rolled oats

1/4 cup maple syrup

1/4 cup sliced or slivered almonds (choose whatever nut you like)

1 tsp vanilla extract

1/2 tsp spices (cinnamon is my go to)

Method

So on the weekend I'll bake my muesli and it usually lasts me the whole week (working week at least!).

Mix all the muesli ingredients together and smooth down onto a baking sheet.

Bake for 20 minutes at 300F/150C mixing around at the 10 minute mark.

I've left mine in there for longer and no burning so far LOL

Once cooled transfer into an airtight jar/container.

Putting your parfait it just about layering. 

If I'm doing it at home I do the muesli on the bottom (around 1/4 cup followed by 1/2 cup yoghurt and then 1/4 cup fruit on top. 

If I take it to the office I like to keep the muesli separate until I'm going to eat it otherwise the oats get soggy ;)

Congee (Savoury Rice Pudding)

Congee is known by other names and is a savoury rice pudding that is eaten in man Asian countries as any meal but particularly popular at breakfast. It's made bland and then you decide what to add to make it your own. Some popular toppings are green onions, fermented tofu, soy sauce, steamed vegetables, chilli paste, cilantro, sesame seeds, edamame, crispy tofu, natto, shitake mushrooms or anything you like. I tried different things (Thai Magic Sauce was pretty good) but I think I like it on it's own. I'm excited to try it with the Stinky Tofu! Original recipe from It Doesn't Taste Like Chicken.

Congee (Savoury Rice Pudding)

Ingredients

For the congee:

1 cup rice white or brown rice (short grain)

2 inch fresh ginger, minced

4 cloves garlic, minced

10 cups water

Method

Add the rice along with the ginger, garlic, and 10 cups of water to a large pot. Bring to a boil and reduce to a simmer and set a timer for 1 hour and 30 minutes..

Stir the pot every now and then as it simmers, especially as it gets closed to being finished so that it doesn't stick to the bottom of the pan. When the congee is done it will be a thick rice porridge. If you prefer a thinner congee, add water until desired consistency is reached.

Serve along with toppings of your choice.

Daikon “Bacon”

This recipe is from Sauce Stache on YouTube...subscribe to his channel, he does amazing vegan things!!

This is a little salty and doesn't have the chewiness of bacon but it does have a similar taste and crunchiness to it. On its own it's a bit salty for me but in a BLT...Oh Mama!!

Daikon "Bacon

Ingredients

1 Daikon radish

Bacon Flavor Recipe; 1/3 Cup soy sauce 2 Tbls Light Oil* 2 Tbls Nutritional Yeast* 1 Tsp MSG* 1 Tbls Liquid Smoke 1 Tbls Maple Syrup Pinch of Paprika Ground Black Pepper to taste Pinch of Garlic Powder

Method

Add all your marinade ingredients into a bowl and whisk well.

Pour into a container large enough for your slices to all marinade well and set aside.

Using a peeler or mandoline slice down lengthwise to get long wide strips of daikon.

Continue until you can't get anymore...one daikon will give you plenty!

Sidebar: How pretty are these spotted ones!!

Sauce Stache says to lay all your strips out on a paper/kitchen towel and remove the excess liquid. I've done this and also skipped the step and they still turned out the same to me so I skipped it this time :)

Place all your strips in your marinade and give them a little massage. Let sit in marinade for at least ten minutes, more if you have the time.

Heat a non-stick pan on medium and add a tablespoon of oil. I like coconut oil (the base of the famous Vegan Bacon Grease). Once heated add your strips of daikon in batches turning after a minute or so, once the edges start going dark and curling.

Place on some paper towel to soak up the extra grease and serve!! I LOVE me a vegan BLT!

Orange & Poppy Seed Muffins

This was a mix of two different recipes from the following sites; Rhian's Recipes and One Green Planet.
I think royal icing would work better if you weren't serving them straight away. I made mini muffins for the kids (they loved them with out the drizzle too if you wanted to leave out that added sugar) and muffin/cake pods in ramekins for the adults. :)
Makes around 12 muffins/24 mini muffins

Orange & Poppy Seed Muffins

Ingredients

For the muffins:
1/4 cup coconut oil
200 ml unsweetened non-dairy milk
6Tbls 6 Tbls orange juice
2 Tbls orange zest
10 Tbls maple syrup
1 tsp vanilla extract
Pinch salt
3 Tbls poppy seeds
150 g (1 1/4 cup) ground almonds (almond meal)
150 g (1 1/4 cup) gluten-free flour blend
2 heaped tsp baking powder
1/4 tsp baking soda

For the drizzle:
1/2 cup vegan powdered/icing sugar
2 Tbls orange juice

Instructions
For the muffins:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt, poppy seeds and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash more milk if it’s looking too dry
Transfer the mixture between muffin cases in a muffin tin
Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean
For the syrup:
Whilst the muffins are baking, mix together the lemon juice and maple syrup
Drizzle it over the muffins as soon as they’re out of the oven - it will soak into the muffins better when they're hot or wait till cooled for royal icing.
Nice to heat up slightly once they've been in the fridge.

Healthy Blueberry Muffins

Original recipe from Sweet As Honey. You can use any berry you like! These were for my son so I used whole meal flour like in the recipe but you can substitute for GF baking flour!

Healthy Blueberry Muffins

Ingredients

1 3/4 cup wholemeal flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon optional
2 egg replacers
1 cup non dairy milk
1/3 cup virgin coconut oil melted, or vegetable oil
1/2 cup maple syrup or agave syrup
1/2 teaspoon vanilla extract
1 cup frozen  blueberry, raspberry or berries of your choice


Method

Preheat the oven at 350 F (180 C)
Spray a 24 holes mini muffin tray with oil. Set aside.
In a large mixing bowl, combine the wholemeal flour, baking powder and ground cinnamon.
In another bowl, whisk the egg replacers with milk, melted coconut oil, agave and vanilla extract.
Combine the wet ingredients with the dry ingredients.
Stir until a muffin batter forms with no lump.
Stir in the berries.
Fill in the mini muffin tray with the muffin batter. Fill up to 3/4 full.
Bake 15 minutes at 350 F (180 C) or until golden brown on the sides.
Cool down few minutes in the tray then transfer to a cookie rack to fully cool down.

Bulk Baby Oatmeal

This is a simple oatmeal I prepare for my baby every morning. He's been eating it since he was around 1 year old. I keep a selection of chopped steamed fruits and vegetables in the freezer so I can just add them in before microwaving. Apple was the go to fruit until he started getting a bit constipated and so we switched to pear which has worked great. Now I keep steamed chopped pears and add an extra item such as apple, strawberry, peach, beets or butternut squash. I chop and steam them and then put them in ice cube trays to freeze, around 2 Tbls per serving. I use one cube of pear and one of another item in the oats so essentially around 1/4 cup of chopped steamed fruit/veg, which you could use fresh also. I make a batch of the dry ingredients (oats and cinnamon) and keep them in an air tight container.

Bulk Baby Oatmeal

Ingredients

2 cups Oats
1 tsp Cinnamon


Method

Grind the oats in a food processor or coffee grinder until reduced o a fine grain.
Add in cinnamon (or any other spice) and mix well - how much you add is up to you but rule of thumb for me is around 1 teaspoon cinnamon to 2 cups ground oatmeal.
If you want to add something different everyday then just skip mixing it in with the oats.
The scoop I use is an old coffee scoop for it holds around 1 Tbls. The serving suggestion below is what my baby eats now at 18 months. At 12 months I gave him half as much because the larger amount he would never finish but now he eats it all, and a banana too :)


To Serve

Take two scoops of oatmeal mix (around 2 Tbls), around 1/4 cup non-dairy milk and 1/4 cup of fruit/vegetable of choice and microwave for around a minute (we have a 1700W microwave and I find 70 seconds is perfect).
Mix oatmeal and fruits well, I use a fork to mash everything together.
Wait till cools to an eatable temperature.
Sometimes I sprinkle with hemp seed hearts, ground flax or chia seeds.

Southern Corn Grits

A very popular southern breakfast item is one of my favorites when I feel like a quick savoury breakfast. In some parts of the U.S. they serve it with maple syrup but in the south they serve it with butter and salt.

 Southern Corn Grits
(Serves 2)

Ingredients

2 cups water
1/4 tsp salt
1/2 cup corn grits/dry polenta

Vegan butter to serve
Salt to serve


Method

Bring water and 1/4 tsp salt to boil.
Reduce heat to medium and add in corn grits.
Stir for around 2 minutes until mixture thickens to batter consistency.
Remove from heat and add in desired extras.
I usually put in 1-2 Tbls vegan butter and 1/4 tsp salt.

Gluten Free Vegan "Vegemite"

Should really call it Sesamemite because it has sesame flavour due to the tahini. I really liked this recipe though. It doesn't taste exactly like Vegemite but is very pleasant and I think I will add less soy next time and more coconut aminos. I found it a bit too salty. Recipe from Unconventional Baker.

Gluten Free Vegan "Vegemite"

Ingredients

½ cup black tahini sesame butter
4 tbsp tamari (I used half tamari and half braggs/coconuts liquid aminos)
3 tbsp nutritional yeast flakes


Method

Place all ingredients in a blender and process into a creamy and smooth consistency.
(I used a food processor because my blender isn't that great.)
Store in the fridge.
Lightly spread on non dairy buttered toast and enjoy!

Chia Seed Pudding

This is a very easy pudding to make and have ready for whenever you want something sweet, a quick breakfast or an easy baby dessert! My 18 month old loves them! There is some dispute on what ratio is the best but this is what works for me. I garnish with berries and hemp seed hearts.

Chia Seed Pudding

Ingredients

2 cups non-dairy milk (I like coconut because it gives it a very creamy texture)
6-8 Tbls chia seeds
1/2 Tsp Vanilla extract
1 Tbls maple syrup (or sweetener of choice)
1/4 tsp of cinnamon or all spice (optional)


Method

Whisk all ingredients together and divide into containers of choice.
Refrigerate overnight.
I like small (1/4 cup) containers because they are perfect for baby.

Tangy Oatmeal

I can't remember when I first saw this recipe but it was part of a diet program I did over 10 years ago. It's so easy and really delicious! It looks like not much before it goes into the microwave but I promise you it's enough, and very filling!

Tangy Oatmeal

Ingredients

1/4-1/3 cup GF oats
1/4 cup cranberry juice
1 banana, sliced
1/4 cup blueberries
2 Tbls walnuts


Method

Add oats, cranberry juice and bananas to a microwave safe bowl.
Microwave for 3 minutes.
Add blueberries and walnuts before ser ving.
If you want added sweetness add a drizzle of maple syrup or agave syrup.

Mixed Berry & Cream Cheese Muffins

I adapted this recipe from myrecipes.com and changed it up a bit. They used frozen raspberries which would be delicious also! These were really good, the batter is divine so try not to eat it all before you've made your muffins!
Vegan white chocolate chips would also be great!
I found I needed around 30 minutes to bake and I got 12 muffins and 8 mini muffins out of this mix - not sure you'd get 24 decent sized muffins as the original recipe suggested.

Mixed Berry & Cream Cheese Muffins

Ingredients

2/3 cup (5 ounces) vegan cream cheese, softened
1/3 cup vegan butter, softened
1 1/2 cups vegan sugar
1 1/2 teaspoons vanilla extract
3 egg replacers
2 cups all-purpose GF flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegan milk (I used coconut & almond blend)
2 cups fresh or frozen mixed berried or raspberries
1/4 cup finely chopped walnuts


Method

Preheat oven to 350°.
Combine cream cheese and butter in a large bowl.
Beat with a mixer at high speed until well blended.
Add sugar; beat until fluffy.
Add vanilla, egg replacers; beat well.
Lightly spoon flour into dry measuring cups.
Combine flour, baking powder, baking soda, and salt.
With mixer on low speed, add the flour mixture and milk to cream cheese mixture, beginning and ending with flour mixture.
Gently fold in berries and walnuts.
Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners.
Bake at 350° 25-30 minutes or until a wooden pick inserted in center comes out clean.
Remove from pans; cool on a wire rack.

Vegan Omelette with Egg Replacer

I made a pretty good omelette Follow Your Heart Vegan Egg. My local health store ordered it in for me pretty easily and it's a powder so you can just keep it in the pantry. Initially I wasn't super impressed because it's not that flavorsome and was quite rubbery (more so than regular eggs) so in terms of scrambled eggs I didn't really like the texture but for an omelette it worked great! I also used it as an egg replacer in my Devil's Food Cake and it turned out well too.

Vegan Omelette with Egg Replacer

Ingredients

2x Vegan Egg (4 Tbls Follow Your Heart Vegan Egg + 1 cup ice water, whisked together)
1/2 - 1 tomato, chopped
1 large mushroom, chopped
1 green onion, sliced
1/4 tsp salt
1/4 tsp black salt
1/2 tsp pepper
1/4 cup grated vegan cheese (I used Daiya Cheddar shreds but have also used Parmesan))
1 Tbls vegan Parmesan cheese (I used Follow Your Heart)
2 Tbls olive oil


Method

Whisk the salts and pepper into the egg mix then stir in the cheeses.
In a non-stick frying pan add oil and heat pan on high.
Add egg mix and let set for a minute before turning heat down to medium.
Sprinkle vegetables over one half of the egg circle.

After a few minutes use a spatula to test the non-vegetable side to make sure the bottom is set.
If so flip that side over on top of the vegetables.
If you're super skilled you can flip the omelette over after a few minutes to get both sides nice and brown, I failed and so mine was a bit messy but still delicious!

The messy (but delicious) version!

Blueberry Muffins

Original recipe from Eggless Cooking. I changed a few things as the original recipe didn't quite work.
These muffins are not super sweet so if you like them sweet add more sugar.

Blueberry Muffins

Ingredients

2 cups GF Flour
1 tsp Baking Soda
1/2 teaspoon Salt
Zest of 2 lemons
1 cup Sugar
1 cup non-dairy milk (I used flax milk)
1/3 cup Canola Oil
1 teaspoon vanilla extract
1 tablespoon White Vinegar
1 and 1/2 cups Fresh or Frozen Blueberries


Method

Preheat the oven to 375F.
Lightly grease a muffin tin or use muffin wrappers.
In a medium bowl, combine together flour, baking soda, salt and lemon zest.
In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
Gently fold in the berries using a rubber spatula.
Fill the muffin tins about 2/3 full.
Bake until a wooden skewer inserted into the center comes out clean, about 25-30 minutes.
Remove from the oven and let it cool for 5 minutes.
After that remove the muffins from the tins and cool on a wire rack.

Vegan Fried Eggs

This recipe is from the ever innovative Mouthwatering Vegan, (aka Miriam Sorrell). I didn't feel like it tasted that much like fried eggs in terms of the egg white but the yoke part was pretty good and I imagine it making a delicious egg salad! I would have like my yoke to be runnier but I can try again later! Delicious with vegan Hollandaise sauce (pictured)!

Vegan Fried Eggs

Ingredients

Yolk

2 heaped Tbsp dried instant mashed potatoes
7 Tbsp  (105 mL) hot water
1 tsp nutritional yeast
¼ tsp turmeric
¼ tsp kala namak salt, otherwise known as black salt
¾ tsp Orgram egg replacer (or Ener-G in the US)
1 tsp vegan margarine
1 tsp sunflower or canola oil (not olive oil, as that would alter the taste)

Egg White

1 x 349g(12.3 oz) pack of firm silken tofu - you may wish to get the packet of tofu and place in the freezer for half an hour prior to opening it and cutting it up – makes for a firmer cut.
Oil for frying


Method

Make up your mashed potato mix with the water, add margarine and the other ingredients including the oil, and mash using a fork until consistency resembles hard-boiled egg yolk,  but it should be thick in consistency.
Then spoon out half of the mixture into a separate bowl, and set aside.
Using a round cutter (as big as will fit in the tofu), cut through the centre of the tofu block, so you should be left with a cylinder around 2” thick – this will yield around 4 egg whites.
Cut this into 4 equal slices with a very sharp knife.
Next, with a smaller round cutter, press out the centre of the ‘egg white’, which will leave space for your ‘yolk’.
Now heat up some oil in a non-stick pan.
Meanwhile, take 1 teaspoon of the egg yolk (make sure it has cooled down), roll it in your palms, then flatten it slightly.
Then, using the smaller cutter, cut out the ‘yolk’ circle, which will fit inside the centre of the ‘egg white’ perfectly. But don’t place it in there yet at this stage.
Gently place your egg white in the hot oil, one at a time, in and shallow fry it until golden around the edges on both sides.
Now flip it, and place your egg yolk in the middle to fit the puzzle so to speak, and press down a little with a teaspoon.
Meanwhile add some hot water to the mix in your 2nd ‘egg yolk’ bowl, and stir all the time until you reach a smooth egg yolk consistency.
Using a small teaspoon, pour a tiny amount of this in the centre of the egg yolk, but don’t agitate it. Then spoon some of the oil it is frying in over the top of the yolk, to seal the top, and sprinkle on some salt and pepper.
Gently bring it out from the pan onto your toast, or your plate, and enjoy alone, or with your favourite sauce.

Vegan Waffles

These are super easy and are a basic recipe so you can add extra flavours if you like! Obviously you need a waffle maker (I have the basic Cuisinart model). my kids normally only get through one - one and a half waffles so one batch usually serves the 4 of us.

Vegan Waffles
Makes around 5-6 waffles

Ingredients

2 cups GF flour (I used Red Mill's GF Baking Mix)
2 Tbls vegan sugar
1 Tbls baking powder
1/2 tsp salt
1 3/4 cup non-dairy milk (I used Flax)
6 Tbls vegetable oil
2 egg replacers


Method

Whisk together dry ingredients and then combine with wet.
Use an electric mixer to create a smooth consistency.
Spoon about 1/2 cup onto the prepared waffle maker, spread slightly
with a spatula and then cook as per waffle maker instructions.
Serve however you like! We just use vegan butter and maple syrup.

Donut French Toast

Another fabulous recipe from Nigella Lawson - great for those mornings when just a little bit of sugar just won't cut it!

Donut French Toast

Ingredients 
Serves 2

2 egg replacers
4 teaspoons vanilla extract
60 ml coconut milk or vegan creamer
4 slices bread, each vegan butter
1 drop vegetable oil for frying


Method

Beat the egg replacers with the milk and vanilla in a wide, shallow bowl.
Soak the bread halves in the eggy mixture for 5 minutes a side.
Heat the butter and oil in a frying pan, and fry the egg-soaked bread until golden and scorched in parts on both sides.
Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut.

For the strawberry syrup;
1 cup fresh/frozen strawberries
1/4 cup icing/powdered sugar
1 Tbls lemon juice
a little water if needed

Add all ingredients to a blender and blitz till smooth.

Blueberry Pancakes with Blueberry Syrup

This syrup is based on a Nigella Lawson recipe.
If you think this is blueberry overkill you can just use regular pancakes with the syrup. It's so delicious! What I love about the blueberries in the pancake mix is that they stay tart while the ones in the syrup are cooked and sweet. I usually just use one punnet of blueberries and split it up into 1/2 for the syrup and 1/2 for the pancakes. This recipe is so simple but so delicious!

Blueberry Pancakes with Blueberry Syrup

Yeilds 4 serves

Ingredients

Pancakes;
Instant Pancake Mix (1 cup will feed 4 people)
1/2 cup Blueberries

Syrup;
1/2 cup maple syrup
1 1/2 cups blueberries


Method

Place syrup ingredients into a small pot and cook on medium-high until boiling, then turn down to medium. If it starts to boil to high up just turn down the heat.
Let simmer till all the blueberries have burst and the syrup is a deep purple (around 10 mins)
While syrup is simmering make the pancakes according to the Instant Pancake Mix instructions and drop blueberries on while cooking first side.

Once pancakes are done take syrup off the heat and allow to cool for a minute before transferring into a jug to serve.

Tempeh Bacon

Part of a delicious weekend breakfast! Shown here with steamed baby spinach. 

Tempeh Bacon
Serves 4 (or two greedy people like me)

Ingredients
1 packet Tempeh
1 Tbls oil for frying

Marinade;
2 Tbls Braggs liquid aminos or Tamari soy sauce
1/2 tsp Liquid smoke.
1 Tbls water or coconut amino
1 Tbls BBQ sauce
1 Tbls maple syrup


Method

Steam the tempeh for 10-20 minutes.
You can skip this step if you don't mind the regular taste of tempeh but it helps to kill the bitterness.
Slice tempeh thinly and put aside.
Whisk all marinade ingredients together and place in a seal-able container or a ziplock bag.
Add tempeh to the marinade and refrigerate for at least 1 hour (best over night), turning occasionally.
Drain tempeh from marinade and pat dry with a paper towel.
Heat oil in frying pan on a medium heat.
Add tempeh and brown on each side, around 3 minutes on each side.
Once brown serve with other breakfast items.